Creamy Pour-Over Potatoes: The Coziest Winter Casserole You'll Ever Make
Creamy Pour-Over Potatoes: The Coziest Winter Casserole You'll Ever Make
There is something deeply comforting about a bubbling potato casserole fresh out of the oven on a cold winter evening. This creamy pour-over potato bake is exactly the kind of recipe that feels like a warm hug on a plate. Sliced potatoes are layered into a glass casserole dish, then drenched in a luscious, herb-flecked cream sauce loaded with sautéed onions, garlic, fresh parsley, and plenty of Parmesan cheese. The result is golden, tender, and absurdly satisfying.
What makes this dish so special is the sauce. It comes together quickly in a measuring jug, which makes pouring it evenly over the potatoes an absolute breeze. Once it bakes, the cream soaks into every layer, creating a dish that is creamy through and through with just the right amount of golden crispiness on top.
Ingredients
- 2 pounds (about 900g) baby or Yukon Gold potatoes, scrubbed and sliced into rounds
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper, to taste
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 cloves garlic, finely minced
- 1 small onion, finely diced and sautéed until golden
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons fresh parsley, finely chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 tablespoon unsalted butter, for greasing the dish
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